Here at White Cottage we're always experimenting with recipes for seasonal treats, or creative uses for sourdough starter! We're pleased to share a few of those recipes with you here...

BREAD & PASTA

QUICK & EASY PITTA BREADS

These easy pittas are soft and pillowy inside, and can be made using bread flour or plain flour. Simple to make, and perfect for a light lunch, or served with a dip...

POTATO BREAD​

Freshly-baked potato bread stays soft and fluffy for days. This savoury bake is delicious with salted butter, or toasted alongside a Full English!

COUNTRY WHITE SOURDOUGH

Give our simple sourdough a try using your own liquid starter. Check out our 'How to' section on how to make your own starter from scratch. But we're always happy to share...

SOURDOUGH FRESH PASTA

​Do you find yourself discarding sourdough starter when it's time to feed it? This simple recipe is the perfect way to use it up, rather than waste it - and a great way to impress friends or family!
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TUSCAN SCHIACCIATA

Schiaciatta – literally ‘squashed’ or ‘flattened’ – is a Tuscan version the popular Italian flatbread focaccia. Top with figs, grapes, olives, or the classic: olive oil, scattered herbs and flaky sea salt.

PORRIDGE BREAD

Whether using leftover porridge or soaking oats from scratch, this loaf is a delicious and nutritious addition to your repertoire.  why not give it a try.

PANE PUGLIESE

Pane Pugliese is Southern Italian treat - a beautiful pale gold in colour, it has the characteristic crumb and crunchy crust of a semolina bread. It is utterly delicious.

RICOTTA & HERB SOURDOUGH RAVIOLI

You can shape your fresh sourdough pasta any way you like - into spaghetti, linguine, or farfalle! - but we especially like to make ours into ravioli. This recipe uses fresh herbs, spinach and ricotta to make a delicious filling.

SWEET TREATS

LEMON & BLUEBERRY SOURDOUGH SCONES

Got old sourdough starter that needs using up? Instead of wasting it, give these delicious lemony scones a go! The perfect summer bake - take them on a picnic or serve with afternoon tea on the lawn.

TRADITIONAL HOT CROSS BUNS

A treat at Easter (or any time of year!), our hot cross bun recipe takes inspiration from traditional methods that pre-date medieval times! Did you know the superstitious history behind the 'cross' on the buns...?

SPELT, OAT, FRUIT & NUT COOKIES

These spelt cookies are usually available at breaktime on our workshops and we're often asked for the recipe! So packed with goodness, they don't feel like an indulgence - just a healthy treat to keep you going when you're flagging between meals...

WILDES CURD LEMON CAKE

We think that curd cheese’s soft and velvety texture is perfect for making a rich bundt cake, especially paired with the sweet sharpness of lemon. The resulting cake is light and moist, in spite of its characteristically dense crumb. And it’s wickedly moreish!

GRAPE & CARROT LOAF CAKE

Here at White Cottage we hate waste, and we spend a lot of time developing recipes to use up those ingredients that end up overlooked too long, and past their best! This delicious loaf cake is a great way to use up grapes that have gone a little old, and wrinkly - give it a go!

RYE & PISTACHIO SOURDOUGH BROWNIES

We've played around with our sourdough starters to bring you this recipe for yummy, wheat-free brownies. Use a fermented rye starter to create these treats - with wonderful keeping qualities and a squidgey interior!

SCANDINAVIAN SEMLA BUNS

Semla buns are a traditional Scandinavian treat, served as part of a feast on ‘Fat Tuesday’, at the start of Lent. These light buns are easy to make and make the perfect mid-afternoon treat...

BLACKBERRY, APPLE & HAZELNUT TARTS

These frangipane tarts are great to bake after an autumnal blackberry-picking session - but you can enjoy them at any time of year! Filled with apples & berries & with a crumble topping, pack for a picnic or enjoy with a cuppa.

RHUBARB & BLOOD ORANGE FRANGIPANE TART

Rhubarb is seasonal, and especially abundant in the spring and summer time. Here we've coupled it with the last of the Spanish blood oranges - but any oranges will do fine for this yummy frangipane tart!

TRADITIONAL GINGERBREAD

This sticky, traditional spiced ginger cake is a delicious teatime treat, redolent of high teas and simpler days gone by. Top with our lemon and sour cream frosting, or enjoy it by itself. Another great way to use up leftover sourdough starter!

SAVOURY

FENNEL, PORK & PISTACHIO STUFFING

Got some leftover sourdough? Try our delicious stuffing recipe, using sourdough breadcrumbs, pistachios, pork, prunes, peppercorns and fennel! A great way to use up old bread and cut down on your food waste...
White Cottage is an artisan bread and baking school run by award-winning sourdough baker Helen Underwood.

REVIEWS AND AWARDS

FEATURED WORKSHOP

6-NIGHT BREAD RETREAT AT THE CASTELLO DI POTENTINO, TUSCANY
Sunday 18th to Saturday 24th October 2020
We are delighted to have been invited back to the Castello di Potentino in Tuscany  in 2020 to run a 6 night Bread Retreat this year...
01223 264557
helen@whitecottagebakery.com